火锅饺子Steamed Boat Dumpling

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【皮料】
冷水面皮1份(做法请参考脆皮水饺)、枧菜200克(洗净)
【馅料】
鸡胸肉碎200克、肥瘦肉碎100克半、虾仁100克、泡发香菇
两朵(切碎)、芫茜碎2汤匙
【汤料】
高汤2汤碗、鸡精粉1茶匙、胡椒粉少许、盐½茶匙、麻油1茶

【调味料】
生抽1汤匙、盐½茶匙、麻油1茶匙、粟粉2茶匙、胡椒粉少许
【做法】
1. 把馅料与调味料充份混合均匀,备用。(图1)
2. 把汤料煮滚后,放入枧菜煮熟,备用。(图2-3)
3. 把每片饺子皮包入适量馅料,边沿抹上少许水,对摺
成半月形,然后两边拉接起来成为元宝形。(图4-6)
4. 煮滚½锅水放入饺子煮至滚,再加入1杯冷水,继续大
火煮至饺子全部浮在面上,便可捞出,放入汤中便可
上桌。(图7-8)

【Dough Ingredients】
1 portion cold dumpling dough(pls refer to crispy dumpling
for method), 200g amaranth greens (washed)
【Filling】
20g minced chicken meat, 100g minced pork belly, 100g
shrimp (shelled), 2 soaked mushroom (minced), 2 tbsp
chopped coriander
【Soup ingredients】
2 bowls stock, 1 tsp chicken powder, dash of pepper, ½ tsp
salt, 1 tsp sesame oil
【Seasoning】
1 tbsp soy sauce, ½ tsp salt, 1 tsp sesame oil, 2 tsp corn
flour, dash of pepper
【Method】
1. Mixes filling ingredients with seasoning and set aside.
(pic 1)
2. Bring soup ingredients to boil and then put in amaranth
greens and boil until cooked.(pic 2-3)
3. Wrap each wrapper with some filling, moist the edge with
some water, fold into half-moon shape and fold both end
into yuanbao shape. (pic 4-6)
4. Boil half pot of water and scud the dumplings until boiling,
pour in 1 cup water bring to boil again in high heat until
all dumplings afloat; drain and serve with soup.(pic 7-8)